Freeze-Drying Technology in Foods

Freeze-Drying Technology in Foods

This Special Issue provides an update on the most recent research and developments in the area of freeze-drying technology in foods. It presents a combination of experimental and modeling studies, offering an overview of oncoming challenges and opportunities on the topic.

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Bibliographic Details
Other Authors: Prosapio, Valentina (Editor), Lopez-Quiroga, Estefania (Editor)
Format: Electronic Book Chapter
Language:English
Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Subjects:
Technology: general issues
aquafaba
chickpea
emulsifiers
egg replacer
egg-free products
vitamin C
total phenols
total carotenoids
antioxidant activity
colour
mechanical properties
pressure
shelf temperature
freezing rate
freeze-drying
lyophilization
plant-based foods
fruits
vegetables
blueberry freeze-drying
berry-busting
skin perforation
primary drying time
quality
gellan gum
modified pH
riboflavin
drying kinetics
release mechanism
model discrimination
process design
rehydration
modelling
microstructure
food quality
encapsulation
processes combination
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Description
Summary:This Special Issue provides an update on the most recent research and developments in the area of freeze-drying technology in foods. It presents a combination of experimental and modeling studies, offering an overview of oncoming challenges and opportunities on the topic.
Physical Description:1 electronic resource (98 p.)
ISBN:books978-3-0365-0069-0
9783036500683
9783036500690
Access:Open Access

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